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This is my favorite recipe! It features the great taste of Alfredo sauce with ricotta cheese in it. Hope you enjoy!
Ingredients
- 1 pound fettuccini pasta
- 1 ½ cups butter, divided
- 1 pound skinless, boneless chicken breast halves – cut into cubes
- 2 (16 ounce) containers whole milk ricotta cheese
- 1 pint heavy cream
- 1 teaspoon salt
- 1 cup grated Parmesan cheese
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Step 2
Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
Step 3
In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 1014 | |
| % Daily Value * | |
| Total Fat76g | 97% |
| Saturated Fat47g | 235% |
| Cholesterol272mg | 91% |
| Sodium845mg | 37% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein39g | |
| Vitamin C1mg | 5% |
| Calcium410mg | 32% |
| Iron3mg | 14% |
| Potassium436mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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